If you love restaurant-style meals but prefer the comfort and ease of home cooking, then this Sweet Chili Shrimp with Asparagus is your new weeknight hero. Bursting with bold sweet and spicy flavors, this dish takes under 30 minutes and is all cooked on one sheet pan. Tender shrimp, crisp asparagus, and a sticky chili glaze come together with just the right amount of heat from sriracha and rich umami from soy sauce. Served over fluffy white rice and garnished with green onions, it’s a fuss-free dinner that feels fancy but is oh-so-easy. Whether you’re craving something fresh or want to skip the takeout tonight—this is your answer!
What You Need to Make This Recipe
Ingredients
- 1 lb peeled, raw shrimp (tail-on recommended)
- ½ cup Thai sweet chili sauce
- ¼ cup soy sauce (or coconut aminos as substitute)
- 2 tsp sesame oil
- 2 tbsp sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil (for roasting)
- Kosher salt & freshly ground black pepper, to taste
- Chopped green onion (for garnish)
- Cooked white rice, for serving
Equipment
- Large rimmed baking sheet
- Mixing bowls
- Tongs
- Small saucepan
- Whisk
- Knife and cutting board
How to Make This Recipe
- Prep the Rice: If serving with rice, start cooking it first so it’s ready when your shrimp is done.
- Preheat Oven: Set your oven to 400°F (200°C).
- Make Marinade: In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, sriracha, and garlic.
- Marinate Shrimp: Toss shrimp in the marinade and refrigerate while prepping the vegetables.
- Prep Asparagus: Wash and trim the woody ends. Place on half of a large baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast Asparagus: Roast for 5 minutes.
- Add Shrimp to Sheet Pan: Drizzle remaining space on pan with olive oil. Add shrimp with tongs (leaving marinade behind).
- Roast Together: Bake shrimp and asparagus for another 8–10 minutes or until shrimp are pink and cooked through.
- Make the Glaze: Meanwhile, pour leftover marinade into a saucepan. Simmer until thickened and glossy.
- Assemble and Serve: Toss shrimp with the reduced glaze. Serve over rice, with asparagus on the side, and garnish with green onion.
Pro Tips For Making This Recipe
- Tail-on shrimp give extra flavor and look beautiful for presentation.
- Adjust spice level by reducing or increasing the amount of sriracha.
- Don’t overcook shrimp—they cook quickly and will get rubbery if left too long.
- Frozen shrimp? No problem—just rinse well and thaw completely first.
- Meal prep friendly: Double the batch and store leftovers in airtight containers for lunch the next day.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes! Just thaw and rinse them thoroughly before marinating.
Q: What can I substitute for asparagus?
A: Try green beans, broccoli, or bell peppers.
Q: Is this dish spicy?
A: It has a medium spice level, but you can dial it up or down with sriracha.
Q: Can I make the sauce ahead?
A: Definitely! Store it in the fridge and reheat before tossing with cooked shrimp.
Q: How long does it keep?
A: Leftovers last 2–3 days in the fridge. Reheat gently to keep the shrimp tender.